Daqu : a traditional fermentation starter in China: microbial ecology and functionality

Agriculture & Biology

• acidity 14%
• alcohol tolerance 27%
• alcoholic fermentation 39%
• Bacillus (bacteria) 15%
• Bacillus licheniformis 57%
• bacteria 8%
• China 50%
• Enterobacteriaceae 16%
• ethanol production 15%
• fens 20%
• fermentation 55%
• flavor 13%
• fungi 28%
• genes 5%
• lactic acid 14%
• lactic acid bacteria 14%
• Lactobacillus plantarum 16%
• manufacturing 12%
• metabolites 10%
• microbial ecology 100%
• microorganisms 20%
• molds (fungi) 15%
• nutritive value 12%
• odors 12%
• Pediococcus pentosaceus 21%
• Pichia kudriavzevii 25%
• polysaccharides 12%
• product quality 15%
• product safety 19%
• ribosomal RNA 56%
• Saccharomycopsis fibuligera 26%
• sampling 5%
• spores 12%
• Staphylococcus gallinarum 29%
• Staphylococcus saprophyticus 23%
• starch 22%
• starter cultures 87%
• sugars 10%
• taxonomy 11%
• temperature 19%
• Thermomyces lanuginosus 23%
• thermophilic bacteria 19%
• vinegars 20%
• water content 11%
• Wickerhamomyces anomalus 45%
• world markets 18%
• yeasts 10%